Roasted Tomato,Pesto and Sausage Gnocchi with Toasted Walnuts

Author Leigh Anne Wilkes


  • 1 1 lb. box of gnocchi
  • 2 Tbsp butter
  • 1/2 lb. Johnsonville mild Italian sausage browned
  • 2 Tbsp pesto
  • 1/2 C walnuts chopped
  • drizzle of olive oil
  • 2 14 oz. cans of diced fire roasted tomatoes
  • 1/4 C pesto
  • 2 Tbsp balsamic vinegar
  • 1/2 C walnuts chopped
  • drizzle of olive oil
  • Parmesan cheese for garnish


  • Cook gnocchi in boiling water according to directions on box. Drain
  • Place in frying pan and add 2 Tbsp of pesto to coat.
  • Brown sausage and add in with gnocchi and pesto


  • In a pan simmer tomatoes, balsamic vinegar and pesto for 30 minutes.

Toasted Nuts

  • Toast in a 400 degree oven for about 4 minutes or until they begin to brown.
  • Watch carefully and shake the tray half way through.

To serve top the sausage/gnocchi mixture with sauce, some grated Parmesan cheese and toasted nuts.